Break


Trinity chefs: Olivia Zhou’s tomato and egg noodles

STUDENT reporters Allyson Long, Luhan Yang, and Ulan Manaloto go in search for Trinity College Foundation Studies’ top chefs to bring you their favourite dishes you can whip up at home in a flash. In the first of this three-part recipe series, they bring you Olvia Zhou’s tomato and egg noodles. 

A piping bowl of noodles brings back memories for Olivia Zhou who learnt how to create a home away from home since high school. Photo: Allyson Long

A piping bowl of noodles brings back memories for Olivia Zhou who learnt how to create a home away from home since high school. Photo: Allyson Long

Olivia is a keen home cook and picks up new recipes very quickly. She first learnt to cook for herself in high school, having moved to Chengdu by herself. Her go-to meals were noodles, which she found easy to prepare, ideal for very early morning starts at school.

This dish remains her go-to meal today as an international student in Melbourne, not only because it’s a convenient and healthy option, but because it’s reminiscent of her days in high school, and what it’s like to create a home away from home.

Ingredients

2 eggs
2 tomatoes
1 spring onion
Pork meatballs
Fish Tofu
Oriental style noodles
Salt, to taste
Oil, for pan frying

Feel free to add any fresh ingredients you like such as mushrooms and other vegetables. Meatballs and fish tofu can be easily purchased from Asian groceries.

Photo: Allyson Long

Photo: Allyson Long

Method

Beat the eggs in a bowl, chop up the spring onions, dice the tomatoes and set them aside.

Put a pot of water on the boil on the stove and in the meantime, heat up a medium-sized frying pan with a little oil. When the oil is hot, add in the egg mixture and cook.

When the eggs are done, add the diced tomatoes and cook till the tomatoes are soft.

Photo: Allyson Long

Photo: Allyson Long

Photo: Allyson Long

Photo: Allyson Long

Carefully transfer all the ingredients in your pan into your pot of boiling water. Add the noodles, and after a minute or two, add the meatballs, fish tofu or your preferred fresh ingredients.

Add salt to taste, and ladle into a large bowl when all your ingredients are cooked through.

Ready to serve!

Photo: Allyson Long

Photo: Allyson Long

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About

Meld Magazine was incorporated as an independent not-for-profit media outlet in September 2008 to reach out to international students in Melbourne, and provide students the opportunity to gain real work experience.

Many international students live in or around the city because of the proximity to their colleges and universities, and that was where we decided to focus our efforts first. Many of us live, work and study locally too. Our editorial team is made of both local and international students, and it has worked to our advantage in providing local content in every sense of the word.

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